Fried Cauliflower (Egyptian Style)

Ingredients

• 1 head cauliflower cut into florets
• 1  eggs 
• 1 cup flour all-purpose
• 2 cloves garlic 
• 1 teaspoon ground cumin 
• 4 servings salt to taste
• 1 tablespoon tomato paste 

Equipment

• food processor
• frying pan
• paper towels
• pot
• blender
• slotted spoon

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes.
2. Remove with a slotted spoon and cool on a plate.
3. Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
4. Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
5. Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes.
6. Remove with a slotted spoon and drain on a paper towel-lined plate.